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Jalapeno Popper chicken breasts cut in slices.

Jalapeno Popper Baked Chicken Breasts

Katerina | Diethood
Juicy baked chicken breasts topped with cream cheese, jalapenos, more cheese, and bacon! 
Servings : 4 serves
Prep Time 10 minutes
Cook Time 25 minutes


  • 4 slices thick cut bacon, diced
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 4 (1-pound, total) boneless, skinless chicken breasts, pounded to 1/4-inch thickness
  • salt and fresh ground pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked or sweet paprika
  • 6 ounces cream cheese
  • 4 to 5 jalapeño peppers, seeded and cut into long strips
  • 4 ounces shredded white and yellow cheddar cheese
  • chopped fresh parsley, for garnish


  • Preheat oven to 400˚F.
  • Lightly grease a 9x13 baking dish with cooking spray; set aside.
  • Add diced bacon to a large skillet and cook until crispy over medium-high heat.
  • Remove bacon from skillet and set aside.
  • Return skillet to heat and add vegetable oil to the remaining bacon grease.
  • Pound chicken breasts to a 1/4-inch thickness and season with salt, pepper, garlic powder, and paprika.
  • Add chicken breasts to the hot oil (you may have to cook the chicken in batches if skillet isn't big enougand cook chicken breasts for 2 minutes, or until golden brown.
  • Flip the chicken breasts, add butter, and continue to cook for 2 more minutes.
  • Remove chicken breasts from skillet and arrange in previously prepared baking dish. Set aside.
  • Return skillet to heat and add in the cream cheese; cook for 1 minute, or until smooth and creamy.
  • Add dollops of the cream cheese over the chicken breasts in the baking dish.
  • Take half of the bacon and add on top of the cream cheese.
  • Arrange strips of jalapeño peppers over the bacon and cream cheese.
  • Top with shredded cheese.
  • Bake, uncovered, for 17 to 19 minutes, or until chicken is cooked through and cheese is melted and lightly browned.
  • Remove from oven and let stand 5 minutes.
  • Garnish with remaining diced bacon and fresh parsley.
  • Serve.


  • REDUCE your FREESTYLE POINTS DOWN TO 8-points by using low fat cheddar and light cream cheese. 
NET CARBS: 3 grams
  • Assemble everything inside the baking dish and cover with plastic wrap and aluminum foil; refrigerate for up to 1 day ahead.
    Remove wrap and foil; bake as directed in the recipe.


Calories: 600 kcal | Carbohydrates: 4 g | Protein: 38 g | Fat: 48 g | Saturated Fat: 24 g | Cholesterol: 180 mg | Sodium: 708 mg | Potassium: 612 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 1265 IU | Vitamin C: 18 mg | Calcium: 252 mg | Iron: 1 mg | Net Carbs: 3 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American/Southern, American/Southwest
Keyword: bacon, baked chicken breast recipes, chicken breasts, jalapeno peppers, jalapeno popper chicken, keto chicken recipes, keto dinner idea, low carb chicken, low carb recipe